Banquet Manager

SUMMARY:  Responsible for the successful overall direction and Banquet operations in alignment with the goals and objectives of the Food and Beverage Department, and in full accordance with all operational policies and procedures, as well as regulatory policies and procedures. The Banquet Manager is empowered to make discretionary decisions regarding the activities concerning Banquets with the ultimate objective to provide the maximum profit and return on investment.

ESSENTIAL DUTIES & RESPONSIBILITIES:

• Develops and monitors budgets and sales goals related to food and labor costs.
• Assists in marketing banquet events and handles all related documentation for reservations.
• Estimates daily and weekly production and inventory food requirements.
• Coordinates inventory needs with menu forecasts.
• Monitor all food products for quality and established standards.
• Interact with kitchen management on presentation and menu innovation.
• Administrative duties, complete paperwork, daily reports, menu analysis, cost analysis, and ordering supplies for point of sales system.
• Responsible for all subordinate performance reviews and disciplinary actions.
• Forecast, create, and/or approve all Banquet schedules.
• Monitor training of all Banquet team members.
• Coach and motivate all dining room team members.
• Perform all subordinate position functions as needed.
• Anticipate and control flow of service to ensure guest satisfaction.
• Responsible for all customer needs that have resulted in a dispute.  Maintains the authority to provide any necessary provisions for the assurance of guest satisfaction.
• Shall at all times demonstrate cooperative behavior with colleagues and supervisors.
• Responsible for maintain the highest degree of confidentiality, professionalism and ethic business conduct.
• Ensures manage of department fosters and encourages positive interaction between employees, management and customers.
• Held accountable, to the highest degree for the accuracy and thoroughness of departmental records and reports, as a member of management, for maintaining confidentiality, business professionalism and strict adherence to GCC&H Code of Conduct.
• Be accountable for and fully utilize EDGE, our guest experience program with each guest interaction.
• Keep pace with completing internal EDGE observations, including coaching employees and data entry of weekly snapshots.
• Other duties and projects as assigned.

SUPERVISORY RESPONSIBILITIES:

Carries out supervisory responsibilities of entire department in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees, planning, assigning, and directing work, appraising performance, rewarding and disciplining employees, addressing complaints and resolving problems.

QUALFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.  Must pass initial drug screening, background investigation, random drug tests and credit check.

EDUCATION AND/OR EXPERIENCE: Bachelor Degree in Business Management preferred, High school diploma or GED required.  Culinary experience required.  Minimum of two to five years experience in Casino operations and/or gaming industry preferred.  Minimum of 3 years supervisory experience in related field.   Effective skills in leadership and management of food service operation.  Knowledge and skill to prepare appropriate financial and other reporting such as budget preparation, long-term strategic planning as well as proper bidding procedures.

Language Skills:

Ability to read, analyze, and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and response to questions from groups of managers, clients, customers, media and the general public.

Reasoning Ability:

Ability to define problems collects data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

PHYSICAL DEMANDS:

The physical demands described here are representative of these that must be met by an Employee to successfully perform the essential functions of this job.

While performing the duties of this job, the Employee must be able to communicate effectively. The Employee is also regularly required to stand; walk; sit; and use hands and fingers to hands, manipulate or feel objects, tools or controls. The Employee is occasionally required to reach with hands and arms, and to sit; climb or balance; and stoop, kneel, crouch or crawl

The Employee must frequently lift and/or move up to twenty-five to fifty pounds, must occasionally lift and/or move up to seventy-five pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an Employee encounters while performing the essential functions of this job. The Employee is continuously subject to the effects of a smoke-filled environment and must be able to tolerate this environment when on the Casino floor. While performing the duties of this job, the employee occasionally works near moving mechanical parts. The noise level in the work environment is usually moderate. When on the casino floor, the noise level increases to loud.

Native American Preference